Saffron and Cardamom Infused Rice Pudding with Rose Water

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A creamy, fragrant rice pudding delicately infused with saffron and cardamom, finished with a splash of rose water for floral notes. This Middle Eastern-inspired recipe, ready in about 60 minutes, layers short-grain rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup short-grain rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp saffron threads
• 4 green cardamom pods, crushed
• 1 tbsp rose water
• 1 tsp vanilla extract
• 1/4 cup slivered pistachios
• 1/2 tsp ground cinnamon

Instructions

1. Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. In a medium saucepan, combine rice, 4 cups whole milk, 1/4 tsp saffron threads, and 4 crushed cardamom pods. Bring to a gentle boil over medium heat.
2. Step 2: Reduce heat to low and simmer uncovered, stirring frequently, for about 35-40 minutes until the mixture thickens and rice is tender.
3. Step 3: Stir in 1/2 cup granulated sugar and 1 tsp vanilla extract. Cook for another 5 minutes until sugar dissolves and pudding thickens further.
4. Step 4: Remove from heat, discard cardamom pods, and stir in 1 tbsp rose water.
5. Step 5: Spoon pudding into serving dishes, sprinkle with 1/4 cup slivered pistachios and 1/2 tsp ground cinnamon. Chill for at least 2 hours before serving to allow flavors to meld.